from The Century Dictionary and Cyclopedia

  • Preserved in brine, as fish: distinguished from dry-salted or kenchcured.


Sorry, no etymologies found.


  • However, pickle-cured fish are free of growths of halophiles, because these organisms are aerobic, and the brine of pickle-cured fish does not contain sufficient oxygen to support their growth.

    5 Fish Processing and Preservation

  • Fatty fish, such as mackerel, are commonly pickle-cured.

    Chapter 5


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